Preparation

Trim beets (reserve greens for another use) and peel. Separately cut golden and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two 3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets and half of onion to butter in one pan and golden beets and remaining onion to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1 teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or until beets are very tender.

In a blender or food processor puree each mixture separately with 1 1/4 cups milk until smooth (use caution when blending hot liquids). Return soups to pans and reheat over moderate heat.

In a small bowl whisk together crème fraîche or sour cream and dill. Divide soups among 6 bowls, pouring them simultaneously into opposite sides of each bowl.

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Recent Review

I pretty much followed the recipe and thought the
soup was very tasty. The color effect of mixing the
two batches was less spectacular than I had hoped
but the flavor was excellent and enjoyed by the
whole family. The soup was creamy but with a nice beet flavor.